Posted on 08/05/2012 12:56:58 PM PDT by djone
Yes. Ham with no sodium nitrites.
Hey T-Bird that ‘overcooked goat in a dry pita’ sounds awful. The thing that mabe the dry sandwich worse was you didn’t have anything to drink with it. If you were lucky there might be a water cooler but no cups, so it gnaw on it get up get a sip of water and go back at it..... Was in Crete .... Whew what a place dirt streets, stray chickens, it looked like the set of a Beau Jest movie.... was glad to leave..
If any one has the Woods bologna recipe please post it. Now that deer season is over I am making sausage. I would like to make a batch of woods bologna. It was very good. Mr Denbleyker was a very nice man. I was lucky enough to give him a load of hickory wood in the last years he had Woods meat market open.
Pinging my husband for the recipe.
Lysie, my wife asked me to post this. It is not the actual recipe but what I came up with after many tries from memory of how good it was. I used to fish tournaments with my father and brother and would bring a log of Woods. Being cured it did fine in a cooler and when out fishing long hours. We were all happy to cut a nice slice slap it in a roll and didn’t have to come in to eat. My version is pretty close. My daughter who I never thought would like it being fussy about foods could not get enough. I usually make a double batch and smoke it in my propane smoker.
I use 3 inch dark collagen casings and smoke them until they reach 160 degrees. When done let cool on a rack before refrigerating for a few hours. It may not be exactly how you remember it but I know you will like it.
3# ground beef (I grind my own) around 80% lean
2 tblsp Tender Quick
1 cup water
1 tblsp garlic powder
1 tblsp liquid smoke
1 tblsp ground mustard
1 tblsp black pepper
1/2 tblsp crushed black pepper
1/2 tsp onion powder
After mixing it well let it cure at least overnight before smoking.
Hello Corelifter, I appreciate the reply I will make a batch in the next few weeks. I will use venison and pork butt, Today I am making smoked Kolbassi Sausage. Well I will stuff today and smoke Mon when I get home from work.
I usually go to Larkins for fish on Friday nights. I would be happy to have you sample some to get your feed back on how I can improve it.
Thank You
Brian
Sorry I haven’t checked in in a while. I hope it came out to your expectations but I am sure it will be good. I have been busy at the Phoenix American Legion. I help with the maintenance and help with I chicken BBQ’s and make chicken wings there on Thursday nights. They have Karaoke that night and is open to the public.
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